Chickpea and Brown Rice Salad
This salad is filling, really tasty and can be served as a complete vegetarian meal. It was developed for Spekko by Kuier magazine food editor and toorkombuis.co.za blogger, Karen Hart.
(1 votes, average: 4.00 out of 5)
Loading... Ingredients
30 ml (2 tbsp) olive oil
2 Shallots or 1 medium onion, finely chopped
1 small green chilli, finely chopped (optional)
5 ml (1 tsp) salt
5 ml (1 tsp) ground allspice
375 ml (1½ cups) Spekko Saman Brown Rice
700 ml (2¾ cups) boiling water
2 x 400 g cans chickpeas, drained
bunch of chives, chopped
80 ml (⅓ cup) chopped coriander
3 spring onions, chopped
Dressing
1 clove of garlic, finely chopped
30 ml (2 tbsp) cider vinegar
30 ml (2 tbsp) olive oil
salt and freshly ground black pepper to taste
Method
1. Heat oil in a deep frying pan and add shallots or onion, chilli (if used) and salt and sauté over medium heat for 5 minutes.
2. Add allspice and Spekko Brown Rice and stir-fry until the rice is lightly toasted. Add boiling water and bring to the boil.
3. Reduce heat, cover and simmer for 20-25 minutes or until most of the liquid has been absorbed.
4. Spoon rice into a large bowl and allow to cool for 30 minutes.
5. Dressing: Mix ingredients together and season to taste
6. Stir chickpeas and dressing into rice. Add herbs and spring onions and mix well. Serve as a light.